This Dutch Oven Pot Roast recipe is an updated Pot Roast for a Dutch Oven. The good thing about a Dutch Oven is that it distributes heat evenly throughout the entire surface and on the inside, cooking it’s contents evenly. When the lid is on, the flavor concentrates and the meat becomes tender and moist. Dutch ovens are one of the most versatile cooking tools. That’s why we love them don’t we?
Dutch Oven Pot Roast
- 3-5 Pound Chuck Roast
- 2-3 Tbsp Olive Oil
- 1 Onion Chopped
- 6-8 Carrots Peeled and Sliced
- 5-7 Small Potatoes Halved
- 3 Cups Beef Broth
- 2-3 Sprigs Fresh Rosemary
- 2-3 Sprigs Fresh Thyme
Season chuck roast generously with salt and pepper.
Coast the bottom of the dutch oven with olive oil and bring to a medium-high heat. Brown roast on all sides, then reduce heat to medium.
Add broth and season with rosemary and thyme.
Cover and let simmer for 1 hour on a medium-high heat.
Add vegetables and cover. Season with salt and pepper to taste. Cook for 20 minutes or until vegetables are cooked through.
Remove meat and slice, then serve with vegetables and jus. Enjoy!
Photo by Flickr/Kim